You don’t have to be a pasta aficionado to love these Italian meatballs! Perfect on their own or with a full array of sides - make your own healthy and fresh Italian meatballs in the slow cooker for delicious results every time. This low-prep beef meatball recipe will be a timesaver and a new favorite on the menu!
2tablespoonspanko breadcrumbsregular or gluten-free
2tablespoonsmilk
½cupmarinara sauce
Instructions
Mix panko breadcrumbs with milk, then combine all ingredients (except marinara sauce) in mixing bowl
Mix by hand until combined
Form into meatballs and place in single layer in slow cooker (I made mine slightly larger than golf balls and it made 8)
Pour marinara sauce across meatballs
Cover and cook on high for 3-4 hours or low for 6-8 until meatballs are cooked through
Notes
To make this as a freezer meal, complete all preparation steps, except adding marinara, and store in a freezer-safe bag or container for up to 3 months. Defrost and follow cooking directions.
Store leftovers in the fridge for up to 3 days and freeze for up to 3 months in an airtight container.
Reheat in the microwave or oven until warmed through.
I prefer using an ice cream scoop for even measuring.
Use a larger slow cooker to evenly spread the meatballs in a single layer.